• 3 cups of carrot pulp
  • 1 1/2 cups of raw apple sauce
  • 1/2 cup of raisins
  • 1 1/2 cups of wild blueberries
  • 3-4 pitted dates (optional)


  1. Toss up carrot pulp, apple sauce and raisins in a bowl and press the mixture into a cake pan.
  2. Blend up the blueberries (and dates) until smooth and pour it onto the carrot crust.
  3. Freeze it for 1-2 hours.
  4. Remove the cake ring and sprinkle it with some shredded coconut.
  5. Slice it up and enjoy it with family and friends!